Chemical and functional properties of food components


Chemical and functional properties of food components

edited by Zdzisław E. Sikorski

(Chemical and functional properties of food components series)

CRC Press, c2002

2nd ed.

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Includes bibliographical references and index



An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.


Food Components and their Role in Food Quality, Zdzislaw E. Sikorski Chemical Composition and Structure of Foods, Krystyna Palka Water and Food Quality, Barbara E. Cybulska and Peter E. Doe Mineral Components, Michal Nabrzyski Saccharides, Piotr Tomasik Food Lipids, Yan-Hwa Chu and Lucy Sun Hwang Proteins, Zdzislaw E. Sikorski Rheological Properties of Food Systems, Tadeusz Matuszek Food Colorants, Jadwiga Wilska-Jeszka Flavor Compounds, Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan Probiotics in Foods, Maria Bielecka Major Food Additives, Adriaan Ruiter and Alphons G. J. Voragen Food Safety, Julie Miller Jones Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods, Agnieszka Bartoszek Index

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